Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacónJosé M. Lorenzo, Rubén Domínguez, Aurora Cittadini et al.|Food Control|2015Cited by 122
Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chlorideJosé M. Lorenzo, Laura Purriños, Roberto Bermúdez et al.|Food Control|2014Cited by 117
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)Mirian Pateiro, José M. Lorenzo, Paulo E. S. Munekata et al.|Marine Drugs|2020Cited by 112
Antioxidant active packaging systems to extend the shelf life of sliced cooked hamMirian Pateiro, José M. Lorenzo, Rubén Domínguez et al.|Current Research in Food Science|2019Cited by 70
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat ProductsElisa Rafaela Bonádio Bellucci, Andrea Carla da Silva Barretto, Camila Vespúcio Bis-Souza et al.|Biomolecules|2022Cited by 66